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This homemade Marble Cake is so moist and and buttery. Easy marble cake recipe with deep chocolate flavors. Every bite is chocolatey and sweet. 5 stars.
Marble Cake Recipe From Scratch
Marble cake is one of my favorite cakes.
It is a rich, moist and buttery cake with chocolate swirls. Every bite is chocolatey, sweet and decadent.
It is great with a cup of coffee or tea and I enjoy it whenever I need a quick sweet bite.
This is the easiest and the best marble cake recipe step by step, adapted from my butter cake recipe. The taste is 5 stars!
How To Make Marble Cake
In this recipe, you will learn how to make the cake mix with the following ingredients:
- Unsalted butter
- Sugar
- Eggs
- All-purpose flour
- Milk
- Cocoa powder
Mix the cocoa powder to make the chocolate batter. Follow the steps in the recipe card and learn the techniques on how to create the marble effect in the cake.
See the recipe card for full information on ingredients.
Marble Cake Without Chocolate
You can use chocolate in the cake but I prefer to use cocoa powder because it’s easier.
Cocoa powder doesn’t compromise the taste.
This recipe is guaranteed to yield a cake that is rich, buttery with deep chocolate flavors.
Baking Tips
For the best results, please follow the tried and tested tips below:
- Grease the cake pan generously with butter.
- Regardless of the size of pan used, double and stack two pans together before baking. This will make sure that the cake doesn’t have a thick brown crust and have a softer texture.
- Cover the top of the cake at 20 minutes mark in the oven. This will make sure that the top of the cake is not too brown.
- Let cool the cake on wire rack for 30 minutes before removing from the pan. This will ensure that the bottom of the cake doesn’t stick to the pan.
Frequently Asked Questions
Yes, you can. Sour cream makes marble cake extra moist. Substitute milk in the recipe with the same amount of sour cream (4 tablespoons).
I baked the cake with mini loaf pans because I love small packages. The batter makes three mini loaves. You can also use regular loaf pan (9×5 inch) or standard rectangle cake pan measuring 9×9-inch or 8×8-inch.
This recipe is only 310 calories per serving.
What To Serve With This Recipe
Serve the cake with coffee or tea. For an afternoon tea party, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Marble Cake
Ingredients
- 7 oz. (200g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks (225 g) unsalted butter, at room temperature
- 7 oz. (200g) sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons whole milk
- 2 tablespoons cocoa powder
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a pan with butter. Mix the flour and baking powder together, then sift. Add the salt and mix well. Set aside.
- Use an electronic hand mixer or stand mixer to beat the butter and sugar until well combined and pale yellow in color. Add the first egg and beat well after each egg addition until creamy. Scrape down the sides, then add the vanilla extract. Fold the flour into the mixture and mix well. Add the milk.
- Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan and shake it lightly to distribute it evenly.
- Pour the cocoa batter into the middle of the baking pan and lightly swirl it with a butter knife. I usually make an "S" shape with the knife a few times. Be careful not to overmix.
- Bake until golden brown and cooked through, about 40 minutes. If the top browns too quickly before the cake is set, cover it with aluminum foil at the 20-minute mark to prevent it from becoming too brown and crusty.
- Insert a cake tester into the center of the cake to check for doneness. If the middle is still wet, bake for a little longer. Remove the cake from the oven and let it cool on a wire rack for 5 minutes. Then, remove it from the pan, slice, and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this recipe be used for zebra cake? Meaning, is the density of the mixture flows easily n form concentric circles when I scoop alternate spoons of the two mixtures?
Wow I followed the receipe closely and guess what? I get the result like the one in the picture. My 4 yr old niece says she likes the cake and give me a thumb up! Thanks for the receipe. My mom’s receipe for this cake is instead of fresh milk, she uses condensed milk. It will taste sweeter but can reduce sugar in this receipe.
Great that you have success with this marble cake!
Hi!
Looking forward to trying this recipe and bless my parents and in-laws with this marble cake.
I’ve two 5″ cake tins, and I wld like to check if this recipe is sufficient for the 5″ tins?
I tried this recipe and it was awesome :) thanks for the lovely recipe!
Hi, I’m new at baking. May I know what baking mode should I turn to? Top n bottom heat or top n bottom heat with the fan? And should I put the cake at lowest rack? Appreciate for your answer. Tq v much
I wanted to make this for my daughters birthday cake. I usually bake them a day in advance. How long will this cake keep as with other butter cake recipes I find they start to dry out quite quickly. Thanks :)
This should keep overnight as it’s very buttery and moist.
Thanks for getting back to me so quickly!
Ok. Just so I get this right. I see from the old 2009 comments some peoples got messed up because it was too much batter for their pans, but that’s from Annies recipe? From your’s above, this can be made in 1 regular loaf pan, it doesn’t have to be the 3 mini’s? I personally want to get it done once, I don’t want to make 3 separate pans. Thanks in advance, I just don’t want to have the issues they had above with doneness etc, due to using the wrong pans. Thanks in advance. Found this blog/site randomly, but it seems awesome.
Yes, please disregard old comments – that was related to Annie’s recipe. This recipe makes one regular loaf pan or 3 mini loaves.
Made the house of annie’s version of Marble cake twice alrdy now. Its pure decadence. Your version is less fattening. Gonna try urs this week. Dear Bee u always give us fail proof recipes
Thank u so much. I love baking now n its cus of u!!! :) i have also gained 5kg n its also cus of u!!! Lol. How do u cook n bake so much of yummies n yet stay in excellent shape?? Im envious of u!!!
Hi Sanity, awww, thanks so much. Annie’s version is awesome, but I can’t always remember the recipe/measurement. I have baked my butter cake recipe so many times that I know the measurement without referring to the recipe, so it’s become so easy to make this Marble cake recipe since it’s adapted from the butter cake recipe. I mostly just taste the foods I make for RM a little bit to be sure they taste good and I let others finish eating them. LOL!!!
is there somethimg wrong with the receipe ? there is no yogurt ?
There are many variations of marble cake…no yoghurt in this.
What beautiful photos for this recipe! Really adds a lot to it. Totally inspired to try it.
I baked this cake for my friend’s bday. I only have one piece left. :) really liked it but would the recipe work out if I put in less butter, maybe about two sticks?
I brought mine to my friends and they were gone in practically 5 minutes!!! Sure it will be slightly less buttery but should be tasty nonetheless. :)